Bajji Milagai Chutney ~ Side Dish for Dosas

Bajji Milagai Chutney is a lip smacking spicy chutney that can be served with Dosas or Idlis. This is a healthy chutney that can be made easily using the long green pepper used for making bajjis.

We already have a version of chutney with this bajji pepper, however, there are so many variations you can bring in with the same ingredients to make the dish interesting.

If you want to avoid peanut chutney or coconut chutney and incorporate other vegetable chutneys along with your tiffins, this one is fantastic.

We are starting a new edition of BM#89, and for this week its going to be Condiments on the side. So I will be showcasing regular chutneys that I make for Dosas

Bajji Milagai Chutney

Ingredients Needed:

For the ground paste
4 nos Bajji Milagai chopped into half
2 to 3 Dry Red Chillies
2 tbsp Urad Dal
1 medium Onion
1/2 tsp Tamarind extract
2 to 3 tbsp Coconut grated
1 tsp Cooking Oil

For the Tempering

A Pinch Asafoetida / Hing
Salt to taste
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
Handful Curry Leaves
1 tsp Cooking Oil

For Ground Chilli Paste

Heat the oil in a nonstick pan, fry the red chilies, urad dal till the dal turns slightly brown, add the chopped onions.
Saute well, then add the chopped chilies, fry well.
Next, add the coconut and combine well.
Just when you are switching off the flame, add the salt, hing, and tamarind.
Keep it aside till it cools down.
Then take it in a mixer and grind to a paste, but not too smooth.

For the Tempering

Heat a pan with oil, add mustard, urad, curry leaves.
Next, add the ground paste and cook on low flame for a couple of mins.
Serve with Dosas or Idlis

Bajji Milagai Chutney

Bajji Milagai Chutney is a lip smacking spicy chutney that can be served with Dosas or Idlis. This is a healthy chutney that can be made easily using the long green pepper used for making bajjis.

• CourseChutneys, Dips and Spreads
• CuisineTamil Nadu
• By Cook MethodStovetop
• By DietHealthy Recipes
• Dish TypeCondiments

Ingredients

For the ground paste

• 4nos Bajji Milagai chopped into half
• 2 to 3 Dry Red Chillies
• 2tbsp Urad dal
• 1medium Onion
• 1/2tsp Tamarind extract
• 2 to 3tbsp Coconut grated
• 1tsp Cooking Oil

For the Tempering

• A Pinch Asafoetida / Hing
• Salt to taste
• 1/2tsp Mustard Seeds
• 1/2tsp Urad dal
• Handful Curry Leaves
• 1tsp Cooking Oil

Instructions

For Ground Chilli Paste

1. Heat the oil in a nonstick pan, fry the red chilies, urad dal till the dal turns slightly brown, add the chopped onions.
2. Saute well, then add the chopped chilies, fry well.
3. Next, add the coconut and combine well.
4. Just when you are switching off the flame, add the salt, hing, and tamarind.
5. Keep it aside till it cools down.
6. Then take it in a mixer and grind to a paste, but not too smooth.

For the Tempering

1. Heat a pan with oil, add mustard, urad, curry leaves.
2. Next, add the ground paste and cook on low flame for a couple of mins.
3. Serve with Dosas or Idlis

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Bajji Milagai Chutney ~ Side Dish for Dosas appeared first on Cooking 4 all Seasons.

Posted in: Indian Cook